Here are some sample menus for fun home parties this summer-
Party Menus For Private Cooking Events-

Backyard BBQ Gone Gourmet: (outdoor grill required)
Blue Corn Jalapeno Muffins
Thai Shrimp Skewers
Grilled Parmesan Stuffed Dates with Bacon
Grilled Fennel with Cannellini Bean Dip

Beef Tenderloin with Salsa Verde
Or
Rosemary Lamb Chops with Mustard & Mint
And
Caramelized Onion BBQ Sauce on Chicken

Smoked Potato Salad
Asian Cole Slaw
Chile Lime Corn

Buttermilk Biscuit Strawberry Shortcake

Paella Party:

Rosemary Flatbread
Sautéed Olives
Garlic Spanish Shrimp

Traditional Chorizo, Poultry & Seafood Paella
Or
Vegetarian Paella

Guava Cake with Tres Leche Ice Cream

Fajita Party:

Fresh Salsas- Grilled Tomato, Tomatillo and Pico de Gallo
Homemade Flour Tortillas
Great Guacamole
Chile Con Queso

Chicken, Beef, and Blackened Fish Fajitas
Fajita Fixin’s- Grilled vegetables, cheeses, sour cream, cilantro

Chocolate Peanut Ice Cream Tacos

Italian:

Bruschetta with Tomato Basil
Cannellini Bean Dip with Grilled Fennel
Homemade Focaccia

Classic Caesar Salad

Chicken Saltimbocca (Scallopine with Prosciutto, Sage & Provolone)
Or
Braised Lamb Shanks

Wild Mushroom Risotto
Balsamic Glazed Asparagus

Tiramisu
Or
Chocolate Hazelnut Torte with Berries

New Mexican:

Chile Con Queso
Great Guacamole
Assorted Salsas
Homemade Corn Tortillas

Carne Adovado (pork or lamb or beef)
Crispy Beer Batter Fish Tacos
Fixins- Sour Cream, Grated Cheese, Sliced Jalapenos, Mixed Greens, Grilled Sweet Red & Yellow Peppers, Seared Red Onions, Grilled Scallions

Or
Green Chile Chicken Stew with Cheddar Crust
Green Rice
Calabacitas

Tres Leche Cake
Or
Warm Guava Cake with Pineapple Ice Cream

Tapas & Mediterranean:

Parmesan Stuffed Dates Wrapped in Bacon
Chile/Garlic Shrimp
Rosemary Flatbread

Greek Salad with Feta & Olives

Lamb or Chicken Tagine (Moroccan Stew)
Preserved Lemon Couscous
Or
Seafood Paella

Poached Pears with Fennel Syrup & Mascarpone
Or
Tuscan Pear Tarte with Mascarpone

French Onion Soup
Gruyere Gougere
Asparagus Tartlets

Salad of Frisee, Bacon Lardon, Walnuts & Blue Cheese
Or
Endive & Apple Salad

Cassoulet of White Beans, Chicken & Sausage
Or
Beef Bourgogne with Butter Noodles

Classic Crème Brulee
Or
Apple Tarte Tatin with Crème Anglaise

Additional menus available on request

at Kitchen Kraft, 980 N Telshior, Las Cruces, NM

 

-Cooking Classes February 2012-

 

“CHOCOLATE LOVERS WORKSHOP”

Wednesday, February 8 @ 6 PM-9 PM -$78

Everybody loves chocolate and those that do-REALLY do! Have the upper hand with Cupid next week on Valentines Day with these delicious and decadent chocolate recipes. We’ll prepare an entire menu that celebrates your favorite food group including: Ravioli with Sage brown Butter and Mole, Mayan Chocolate Elixir, Chocolate Nutella Torte, New Zealand Chocolate Pudding Cake, Chocolate Sorbet, and Chocolate Mint Truffles. This class is an unofficial meeting of Chocoholics Anonymous! Join the fun. (Hands-On)

“COMFORTING COVERED CASSEROLES”

Thursday, February 9 @ 6 PM-9 PM -$78

Covered tagines, Dutch ovens, clay pots, ceramic pots, and enameled cast-iron pots all help make for great cold weather dishes. Tonight our recipes have you covered with a variety of comfort foods including: French Onion Soup, Beef Bourguignon with Puff Pastry, Green Bean Casserole with Portobello Topping, Moroccan Lamb Tagine, and Apple Rum Stew with Cheddar Cranberry Dumplings. Be ready for winter with these delicious and comforting recipes (Hands-On)

 

“VIETNAMESE FOOD CART”

Friday, February 10 @ 6 PM-9 PM -$78

No other street food is more delicious, exotic and healthy than the tasty foods of Viet Nam. Tonight we prepare a whole menu of luscious finger and bowl food including: Shrimp & Pork Spring Rolls, Sizzling Crepes, Banh Mi Sandwiches, Beef Fondue with Sweet Chilli, Rich Beef Pho, Rice Paper Salmon, and Creamy Banana Sago Pudding. Don’t miss this exotic menu. (Hands-On)

“STOCKS, SOUPS & SAUCES”

Saturday, February 11 @ 1 PM-4 PM -$78

The secret to great cooking is having a few stocks, soups and homemade sauces up your sleeve. Today we arm you with exactly that. The skills you learn in this technique class with guarantee that your cooking in 2012 will be more tasty and delicious than ever before. First we will discuss how to make vegetable, chicken & seafood stocks, then whip up classic homemade soups and sauces including: Tuscan Bean Soup, Fish Fumet with Rouille,  A Great Red Sauce, Alfredo Sauce, Red Chile Sauce, Beurre Blanc, Marsala Sauce, Hollandaise, Crème Anglaise, and Caramel Sauce. This class is an absolute must for home chefs that want to improve their skill. (Hands-On)

Our Chef:

Chef John (Johnny Vee) Vollertsen is director of

the 12 year old Las Cosas Cooking School in

Santa Fe. His cooking and restaurant management

career has taken him to New York City, Sydney,

and Wellington, New Zealand. John writes a

regular food column for The Santa Fe New

Mexican and is the Food + Dining Editor for The

Santa Fean magazine. www.chefjohnnyvee.com

For Registration:

Please Call (575) 525-8466 and have ready:

Date & Time of class, Credit Card # or pay by check,

(Please allow 3 days for check to arrive) or stop into

Kitchen Kraft and register in person at our customer service counter.

Please Note: Reservations:

Once your class has been reserved, please make a note of the day as

we do not send out reminder notices. All classes must be paid for

in advance to hold your space. Cancellations: If for any reason, you

find it necessary to cancel your reservation, you must notify us 7

days in advance to receive a refund or class credit. If you cannot

attend at late notice, you may send someone in your place. We

reserve the right to cancel any class due to insufficient enrollment.

We will contact you by phone and refund your fee or issue you

class or store credit. All classes are 3 hours long unless otherwise

stated in course description. General Information: Fees for classes

include instruction, recipes, sampling of foods prepared &

beverages. Some menus may vary due to market availability of

products

 

 

 

I’ll be teaching a block of classes at the beautiful Kitchen Kraft Store on Telshor. Call 575-525-8466 to register. Here are the classes:

“CHILE FEST-GREEN AND RED”
Wednesday, October 5 @ 6 PM-9 PM -$75
With the Green Chile season just ending and the Red Chile season about to begin, now is the perfect time to celebrate both of New Mexico’s favorite crops in one class. Our menu includes goodies both green and red. Tonight we make: Tortilla Soup, Chile Rellenos with 3 Batters & Red Chile Sauce, Grilled Jalapeno Poppers, New Mexico Rubbed Hot Smoked Salmon, Green Chile Mashed Potatoes, Green Chile Cole Slaw, and Dulce de Leche Ice Cream with Red Chile Caramel Sauce. Join the fun and get your Chile fix! (Hands-On)

“AMERICA’S FOOD TRUCK COOKERY”
Thursday, October 6 @ 6 PM-9 PM -$75
TV is full of food shows celebrating the delicious hand-held goodies being served around the country at some of America’s hottest food carts. Tonight we take your palate on a culinary road trip and recreate edible wonders including: Korean Pork Tacos, Sweet Crab Rolls, Buffalo Sliders, Mexican Gorditas, Shrimp Po-Boys with Jalapeno Mayo, Truffle Fries, Gourmet Ice Cream Sandwiches and more. No need to wait in line tonight! (Hands-On)

SAUCE MASTER CLASS”
Friday, October 7 @ 6 PM-9 PM -$75
The secret to great cooking is having a few homemade sauces
up your sleeve. Tonight we arm you with exactly that.
First we will discuss how to make vegetable, chicken & seafood
stocks, and then prepare a complete menu featuring: A Great Red
Sauce, Alfredo Sauce, Red Chile Sauce, Green Chile Sauce, Beurre
Blanc, Marsala Sauce, Hollandaise, Mayonnaise, Crème Anglaise,
and Homemade Caramel Sauce. This class is an absolute must for
home chefs that want to improve their skill. (Hands-On)

“MASTERING ITALIAN COOKERY”
Saturday, October 8 @ 1 PM-4 PM -$75
Perhaps the most popular cuisine in the world (well the Italians
think so anyway) is explored in this menu of great regional Italian
classics. Our recipes represent the flavors we love when
cooking this popular cuisine. We will make Focaccia, In-the-bowl
Caesar Salad, Tortellini al Pesto, Scallopine Milanese, Garlic
Spinach, and Creamy Tiramisu. Homemade pasta dough making
techniques will be included in our instruction. (Hands-On)
Hope to see you there!